Slow Cooker Bean & Barley Soup – So Simple!

I went searching for a soup recipe and found a bunch of them that could be done in my slow cooker - what a perfect way to make soup since it's hands free all day!

In my first attempt at slow cooking soup I chose to make a Vegetable, Bean & Barley. It took about 15 minutes of prep work, then 8 hours in the slow cooker on low. At the end you add a couple final ingredients then serve it. It couldn’t be simpler and it’s great to make when you don’t have time to stand at the stove all day!

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There is very little prep work to be done in order to get this soup going. You simple have to dice up 3 carrots, 3-4 celery stalks, 1 thick stalk of leeks, 1 medium/large yellow onion and 4-5 cloves of garlic.

Add 4-cups of low sodium chicken stock and 4-cups of water to the slow cooker.

Give the pot a stir to distribute the ingredients evenly. Cover with a lid.

Set your slow cooker to low heat for 8-hours.

After 8-hours your soup will have thickened and both the beans and vegetables should be soft. If the beans are not soft yet, turn the heat to high, replace the cover and cook for 20 additional minutes.